Learn how to make a Buttermilk Panna Cotta recipe! Visit http://foodwishes.blogspot.com/2016/06/buttermilk-panna-cotta-magic-of-barely.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Buttermilk Panna Cotta!
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good recipe but i have no butter milk than what can i use can i use regularly milk
o one important things i have no butter milk than can i melt the butter than use in regularly milk or almond milk whats brand good in almond milk
Made this last night for today's dinner dessert. However mine seems to have separated. You can see the white mixture and clear mixture on the bottom. Why? I followed the recipe as is.
Could this work with agar agar?
too much gelatine chef
Jake LaMotta of this Panna Cotta. L-O-Lotta!!!!!
Awesome recipe
Wow! Infantile haters came out in hordes. Chef John, I love your voice and your funny commentaries. You instructions are fun, clear and inspiring. I lost count how many of your recipes I made already.
I love buttermilk. Great dessert !
I have those same kind of cups
yummy
why do i watch these before bed
You're funny as hell but, man, you use way too much sugar. in nearly all your videos.
Uh uh.. Imma just pour the entire thing into a single bowl and eat it all to myself.
Panna cotta is usually served with a side or more commonly topping of wild berries syrup, caramel syrup or chocolate syrup. Easiest way to cover those flaws 😉
That "freakishly small metal spoon" is just a teaspoon, right?
I would like to request for a classic recipe for panna cotta – with egg white and bake in the oven
please
Looks mighty good Chef… 🙂
Can this be made with a non dairy product (soy, rice, almond, oat)? That looks delicious but would be so painful afterwards.
so, pizza pot pie is apparently a thing. and now I'm curious as to just how you'd actually do it yourself. the recipes I've seen so far haven't seemed to live up to the idea.
Hi Chef John. I'm a noob cook, but for the second method, wouldn't it be easier to apply some sort of film layer between the bowl and the mixture? Then when you serve, you can simply lift up on the sheet and then remove it?
Something I like to do is scrape a vanilla bean or two into the milk mixture as it warms; It gives a nice look to the finished product and the vanilla flavor from the seeds is very satisfying. 🙂
I made it only different. I used 3 cups of half-and-half, 1/2 cup of sugar, same gelatin/water, and 1.5 teaspoons of vanilla bean paste. It was quite good but the texture wasn't quite right. I think it could have used a little bit less liquid or a little bit more milk fat. It also could have used a tablespoon more sugar. I served it with a quick blueberry balsamic sauce and fresh blueberries. Anyway, I appreciate the inspiration and I love your videos.
VEGAN RECIPES
Love the videos, John. One question though. How do you convince the guy on piano to play that song in the background of your videos every time? He must be well paid
Love you chef John
I feel like the average viewer can't understand the depth of comedy chef john sometimes goes to
butter the porcelain forms and pour in the buttermilk desert when it is a bit cooled down.
Ugh you're amazing. <3
Wow! I used to eat at an Italian restaurant that had amazing Panna Cotta and always wanted an easy way to make it myself! My wife will absolutely LOVE this for her Birthday! Thank you Chef!
where do you get the small spoons?
My family makes a dessert similar to this but with agar agar instead of gelatin, while the Arabs make it with corn starch and call it Muhallabia. Will try this though. Thank you Chef John.
Hmmmm. Seems like the Italian equivalent of the French blancmange (and thinking of Monty Python here . . . ), esp. the ones released from the ramekins . . . .
Does look good, however.
oh man I love this, had it at an italian restaurant a few years ago and wanted to have you make a video on it it Chef John, my food wish came true!!!
I am so hungry after saw it.
It looks like a tofu dessert! 😍
in my opinion covering those manly takes on pana cotta can be done with some almond flour or either crushed cookies! and for the look aswell the taste it would be gorgeous.
Boopie glass
I made this last night and mistakenly added 1 cup of buttermilk instead of 1/2 cup. It still turned out okay. I wonder what it would be like if I added some peach liquor next time…hmmm!
Thank you for this video😊 You had the most relaxing voice. 👍👍👍
For anyone who might be interested in the correct way of pronouncing panna cotta. The o is not long as in Dakota, but short as in cottage. The 'a' is more open and snappy, but I'm not sure there is quite a good example or an equivalent sound in american. It's like the 'la' in do re mi… for those who have practiced scales. Both 'a's, in this case.
I would recommend using a vanilla pod instead of an extract. And, definitely serve the 'harder' way. The crucial quality attribute of a panna cotta is consistency, most easily judged by giving the plate a 'jiggle' and you can see that perfect wobbliness. Can't really do that if you haven't flipped it:-) But I think those ramekins are less than ideal. Thick, and you can't really give them a whack on the plate. A little plastic mug would be easier, and you can warm up in your hand.
Check out the recipe: https://www.allrecipes.com/Recipe/254451/Chef-Johns-Buttermilk-Panna-Cotta/